Lemony Zucchini Pitas with Quick Dilled Carrots

This recipe came from a new cookbook, "Everyday Vegetarian" by the authors of Cooking Light magazine.  It is light, lemony, and a great summer dinner.  I served it with a side of tabbouli.

In a saucepan combine:
1/2 c. sugar
1/2 c. white vinegar
1/4 c. water
Bring to a simmer.  Take off heat and pour over:
2 c. matchstick sliced carrots
1 sprig of fresh dill
Allow to sit at least 30 minutes.

In a saucepan heat 1 T. olive oil.  Add:
2 medium zucchini, diced small or spiralized
1/2 onion, sliced thin
1 yellow pepper, cut into strips
1 red pepper, cut into strips
2 t. lemon rind
Cook until vegetables are tender.

In a small bowl combine:
1/4 c. mayonnaise or plain yogurt
2 t. chopped dill
1 T. lemon juice

To assemble:
Spread 2 t. mayonnaise on inside of a pita or one side of naan bread.
Place one lettuce leaf, 1/2 c. zucchini mixture and 2 T. carrots in each half.